Comments for two yolkshttps://twoyolks.org
Fri, 24 Apr 2015 19:21:22 +0000hourly1http://wordpress.com/Comment on Cheese Soufflé by Products - -Cleansershttps://twoyolks.org/2007/09/27/cheese-souffle/#comment-9554
Fri, 24 Apr 2015 19:21:22 +0000http://twoyolks.wordpress.com/2007/09/27/cheese-souffle/#comment-9554With stores in every contiguous state except Vermont, Target has a presence from coast to coast.
]]>Comment on Spaghetti al Pomodoro (Spaghetti with Tomatoes) by Chrishttps://twoyolks.org/2007/10/23/spaghetti-al-pomodoro-spaghetti-with-tomatoes/#comment-9370
Wed, 25 Mar 2015 16:36:28 +0000http://twoyolks.wordpress.com/2007/10/23/spaghetti-al-pomodoro-spaghetti-with-tomatoes/#comment-9370YAY! FINALLY, a recipe Without Garlic! I am allergic to garlic and it seems everyone cooks with it these days. Going to a restaurant for me is always embarrassing with my speech to the waiter and subsequently either the chef or the manager about how I can’t have garlic in any part of my meal. Thank you for posting this. I am going to try it this Friday with Fishcakes.
]]>Comment on Spaghetti alla Carrettiera (Spaghetti with Fried Bread Crumbs, Garlic, and Anchovies) by J R in WVhttps://twoyolks.org/2008/04/29/spaghetti-alla-carrettiera-spaghetti-with-fried-bread-crumbs-garlic-and-anchovies/#comment-7526
Wed, 22 Oct 2014 23:36:27 +0000http://twoyolks.wordpress.com/?p=83#comment-7526Anchovies in America are terrible. Until we visited Spain I didn’t know what an anchovie really was. There, they are fresh fish, often packed in olive oil.

Recently I doscovered that our local fish shop will order a kilo of anchovies packed in olive oil. They are wonderful, not salty, tangy almost pickled. I use them right out ot the box with olives, cheese and bread. I cook with them, and I love them.

Wife, not so much, but OK with it on occasion.

]]>Comment on Herb-Brined Roast Chicken by Felixhttps://twoyolks.org/2008/06/08/herb-brined-roast-chicken/#comment-4474
Fri, 30 May 2014 03:21:15 +0000http://twoyolks.wordpress.com/?p=99#comment-4474Thank you sooo much for making this recipe available. Rosemary is, above all others, my favorite herb. I even grow four different types of rosemary on my bedroom window still. While process of brining meats has become a discovery to me early this year, combining both rosemary and brine was a challenge to find around the inter-web. Even in serious culinary sites by actual professional chefs. Finding this recipe has been a wonderful resource; from then on, Im still experimenting with this, like different sugars, pepper, and especially rosemary. Thank you so very much for making this recipe available in this blog. Though this is the only thing I looked up on your blog, I’ll make sure to flip through it.
]]>Comment on Herb-Brined Roast Chicken by Manju Modiyanihttps://twoyolks.org/2008/06/08/herb-brined-roast-chicken/#comment-4140
Mon, 19 May 2014 01:42:29 +0000http://twoyolks.wordpress.com/?p=99#comment-4140We brine the chicken strips for 7 hours before coating it with egg wash and corn starch and frying it. It turns out better. We add home-made spice powder, garlic, salt and sugar in the water to make the brine. I think you can add the spices and herbs in buttermilk instead of water. Double soaking makes no sense. Combine the both instead.
]]>Comment on General Tso’s Chicken or How to Create Pepper Spray in Your Own Kitchen by 198.241.deltat.worldwithoutwire.comhttps://twoyolks.org/2007/09/25/general-tsos-chicken-or-how-to-create-pepper-spray-in-your-own-kitchen/#comment-2549
Tue, 16 Jul 2013 12:45:52 +0000http://twoyolks.wordpress.com/2007/09/25/general-tsos-chicken-or-how-to-create-pepper-spray-in-your-own-kitchen/#comment-2549Hello just wanted to give you a quick heads up and let you know a few of the pictures aren’t loading correctly. I’m not sure why but I think its a linking issue.
I’ve tried it in two different internet browsers and both show the same results.
]]>Comment on Black Raspberry Ice Cream by Fred Chernetskihttps://twoyolks.org/2008/05/06/black-raspberry-ice-cream/#comment-2496
Thu, 04 Jul 2013 05:09:07 +0000http://twoyolks.wordpress.com/?p=90#comment-24962013 is a bumper crop year for black-caps in Michigan. Our jam is all finished and we have a couple gallons of syrup left over. It’s the stuff USDA required meat inspectors to use as dye on meat cuts. Michigan was a major source of this dye when I was a kid.
Should I assume this recipe should include the sugar in step 4? That would make sense but might darken the color a bit.
]]>Comment on Cheese Soufflé by tarot divinatoire en lignehttps://twoyolks.org/2007/09/27/cheese-souffle/#comment-2428
Tue, 11 Jun 2013 22:51:57 +0000http://twoyolks.wordpress.com/2007/09/27/cheese-souffle/#comment-2428Oublier cette ligne rouge que franchi la ligne minuit
et demi : nous l’esprit tranquille. Le probablement utilisées tout en été journaliste et rédacteur des boîtes et des recommencer.

]]>Comment on Black Raspberry Ice Cream by Jon Cooperhttps://twoyolks.org/2008/05/06/black-raspberry-ice-cream/#comment-2352
Tue, 14 May 2013 02:52:59 +0000http://twoyolks.wordpress.com/?p=90#comment-2352I first had black raspberry ice cream in 1970 in Queens N.Y. at a homemade ice cream parlor named Eddies.It was an incredible taste,and i still seek it out at homemade shops.I feel like we are the chosen ones to know this experience and appreciate it.
]]>Comment on Cinnamon Pound Cake by Wilfredhttps://twoyolks.org/2007/09/26/cinnamon-pound-cake/#comment-2266
Tue, 26 Feb 2013 12:30:30 +0000http://twoyolks.wordpress.com/2007/09/26/cinnamon-pound-cake/#comment-2266Magnificent site. Plenty of useful info here. I am sending it
to several buddies ans additionally sharing in delicious.
And obviously, thanks for your sweat!
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